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Creamy Garlic Prawns

On Mothers Day I had a craving for some really creamy garlic prawns, so hubby and Miss Tween spoilt me by cooking some for dinner.

It was so delicious, and I literally had to laugh out loud when hubby found a recipe and it only required on large clove or garlic, he wanted it to be full of flavour so he used a whole bulb, I had to wait to see if it was the right choice!  He didn't go wrong, it tasted perfect!

Once the prawns are peeled, this dish comes together so quickly.

Creamy Garlic Prawns

Serves: 4

Prep Time

Cook Time

Total Time

30 mins

10 mins

40 mins

  • 1kg uncooked prawns
  • 1 bulb garlic (12 cloves), crushed
  • 1 cup chicken stock
  • 2 tablespoons white wine
  • 115 g butter
  • 1 tablespoon flour
  • ½ cup cream
  • ½ teaspoon dry mustard
  • 1 tablespoon chopped parsley
  • salt and pepper, to season
  • rice, to serve


  1. Peel prawns
  2. Heat butter and garlic in saucepan over medium heat
  3. Add flour, stirring for 1 minute
  4. Remove pan from heat
  5. Gradually add stock, cream and wine, stir until combined
  6. Return pan to heat and stir until sauce boils and thickens
  7. Sprinkle in mustard and season with salt and pepper
  8. Continue stirring, when sauce begin to boil add the prawns
  9. Cook for 5 minutes or until prawns have cooked through
  10. Sprinkle parsley into sauce, stir, remove from heat and serve
  11. Serve with rice

  • Becci Sundberg

    So funny we had the same for Mother Day, but it was atop a nice piece of steak :)ReplyCancel

  • Rachel

    Hi there,
    I’m 6mths pregnant and have been craving prawns for weeks now. I usually do a basic keen’s curry prawn dish but I saw your posting on this on FB and just loved the idea. I made it tonight and OMG – delish!!!!! A seriously beautiful meal. Thanks for posting it! Loved it!ReplyCancel

    • I’m so pleased you loved it Rachel!! I’d love to see your recipe for the curry prawns, never tried that before, but now it has my mouth watering :)ReplyCancel

      • Sarah

        I’d love to see the garlic prawns recipe too!ReplyCancel

      • Sarah

        whoops! I mean curry prawns! The garlic ones look amazing!!ReplyCancel

  • Katie

    I made this tonight for my husband’s birthday dinner and OMG! It was THE BEST garlic prawns I have ever made!! Thank you for posting this :)ReplyCancel

    • Ooh wow that’s awesome Katie, I’m glad that you both loved them!! I’m passing all these messages onto my hubby as he has to take the full credit!!ReplyCancel

  • wendy

    i made this last night and it was so delicious! my husband said it was like something you would get from a restaurant. i only but in 4 cloves of garlic and that was enough for us. i would highly recommend this recipe and it was so easy to make. many thanks to you and your husbandReplyCancel

    • I am so glad your hubby loved it Wendy, I love this recipe too, one of my favourites! I’ll pass on your message to Mr OrganisedReplyCancel

  • Lisa Price

    Hi Kat
    I made this tonight! Beautiful, I switched the cream for greek yoghurt and went for the 12 cloves! The kids probably wont go near us tomorrow! hehehhe. Hubby loved it too!ReplyCancel

  • Chris H

    Oh Katrina I have just made this just for me on Fsther’s Day as hubby is working. I’m feeling a bit guilty eating it on my own!!!ReplyCancel

  • […] Click here to read more:  Delicious Creamy Garlic Prawns […]ReplyCancel

  • Lydia C

    This was my first time cooking prawns, and this recipe was just perfect. So easy and incredibly delicious. Kudos to Mr. Organised. What veggies do you usually serve with them, though? I did steamed cucumber (as I usually do with seafood) but I’d like something different next time.ReplyCancel

  • Chrissy

    I must steal this recipe!ReplyCancel

  • angela

    sorry but made this dish tonight and seriously lacked body and flavour added french shallot a little bit of red chilli more cream and fresh parmesan cheese and tasted a lot!! betteralso put it over linguine instead of rice anyway try the changes gives a whole lot more dimension to the flavour. From home cook in cairns australia. xReplyCancel

  • Seema Shahani Hiranandani

    Gotta try this !ReplyCancel

  • Jessica Richards

    I’ve been using this recipe for a year or two now, and it’s definitely a fail proof, better than the restaurants’ creamy garlic prawns… I’m often disappointed when eating similar Dishes out, because this dish sets such high standards! Brilliant, simply marvellous!ReplyCancel

  • Sing

    Hi there,

    Do you use all purpose flour or cornflour and do you use thickened cream or double cream

    Thank you:)ReplyCancel

  • Katrina

    Hi Sing, i use all purpose flour and with the cream i just use thickened cream.ReplyCancel

  • […] I struggle with the concept of picking up a prawn, ripping off it’s head and then a few seconds later eating it.  But don’t get me wrong I’m happy to eat it, I just don’t want the whole thing in my hands tearing it apart, Mrs Woog peeled me a few prawns when we only had platters of non-peeled prawns or crabs.  I am very very appreciative of my hubby for always peeling my prawns.  I would like to get over this phobia as there are many meals I would like to make that include prawns but don’t purely because I hate asking hubby to peel them all the time.  View Creamy Garlic Prawns recipe here. […]ReplyCancel

  • Sing

    Hi Katrina,

    Sorry again but did you use salted or unsalted butter for this recipe? I can’t wait to try out this recipe:)

    Thank you.


  • Katrina

    Hi Sing, I used salted butter. Think it just gives it a little more flavour.ReplyCancel

  • Huda

    Hello! Do you have any recommendations on what I can replace the White Wine with? Thanks!ReplyCancel

    • Katrina - The Organised Housewife

      Hi Huda, hmmm you could try adding a little stock in replace. I have honestly only ever used the wine.ReplyCancel

  • Yvonne B

    This is just like the recipe I use, I made it up after having garlic prawns many years???? ago at a restaurant. I just jiggled the ingredients and taste tested to get it right. You can also use this recipe, maybe make it a little thicker adding some fish and calamari inside a crepe. Seafood crepe..yumReplyCancel

  • MC

    Kat, my daughter is severely allergic to mustard. Any idea on substitutes or if you think it could be left out? It looks like an amazing dish.ReplyCancel

    • Katrina - The Organised Housewife

      Hi Megan, I would probably suggest leaving it out. As it is only 1/2 a teaspoon there shouldn’t be a lot of difference in taste.ReplyCancel

  • Robyn Moore

    Curried Prawns
    1 tablespn butter, 1 1/4 tblspn plain flour, 2 tblspns powdered milk, 500g prawns, 4 cloves, 2 level teaspns curry powder, 1 level teaspn cinnamon, 1 small onion chopped, 1/4 cup diced capsicum, 1 tablespn lemon juice, 2 teaspns tomato paste, 1 tablespn golden syrup, salt and pepper to taste.
    Shell prawns, cover heads and shell with water and boil for 20 mins. Strain and cool slightly. Melt butter and add chopped onion and capsicum. Fry gently, add bay leaf, cloves salt and pepper, curry powder and cinnamon. Mix well. Add flour, mix till smooth. Blend powdered milk with 500mls of liquid. Simmer gently. Add tomato past, syrup and lemon. Then prawns. Serve on a bed of boiled or fried rice. Very old recipe, but beautiful.ReplyCancel

  • Katrina - The Organised Housewife

    yum sounds delicoius, thank you for sharing RobynReplyCancel

  • Justine

    Sounds delish. Can you recommend what kind of white wine to use? Thanks!ReplyCancel

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